Lemon Paprika Chicken with Pistachio Rice and Roasted Carrots

This lemon paprika chicken is the perfect weeknight dinner: juicy chicken cutlets coated in smoky paprika, pan-seared to golden perfection and finished with a creamy lemon-thyme sauce. The bright citrus cuts through the richness, making every bite feel fresh and satisfying.

On the side, fluffy basmati rice is studded with toasted pistachios and lemon zest, while roasted carrots add a natural sweetness that balances the dish. It’s a complete meal that comes together in under 40 minutes-no fuss, just delicious.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Trim and peel carrots, then cut into ½-inch-thick sticks. Toss with a drizzle of oil, salt and pepper. Spread on one side of the baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
2. While carrots roast, rinse basmati rice in a fine-mesh sieve. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Pat chicken cutlets dry with paper towels. Season both sides with salt, pepper and paprika. Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add a splash of water or chicken stock to the skillet to deglaze, scraping up any browned bits. Stir in sour cream, chicken stock concentrate and the juice of half the lemon. Strip leaves from thyme sprigs and add about 1 teaspoon. Simmer for 1-2 minutes until slightly thickened. Season with salt and pepper to taste.
5. Zest the remaining lemon half. Roughly chop pistachios. In a small dry skillet, toast pistachios over medium heat until fragrant, about 2 minutes. Fluff the cooked rice and stir in lemon zest and toasted pistachios.
6. Slice scallions thinly. Serve chicken over rice with roasted carrots. Spoon lemon-thyme sauce over chicken. Garnish with scallions and additional thyme if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to create cutlets or pound them to about ½-inch thickness for even cooking.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

How do I store leftovers?

Store chicken, rice and carrots separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.